Paleo Pancake Sausage Muffins

Brinner Time!

Mondays are breakfast for dinner. So, we did eggs with these cute pancake sausage muffins topped with some real maple syrup. Delicious and a kid hit! I made this recipe but substituted cassava flour and coconut sugar.

I loved being able to make these on Sunday night as we were getting ready for the week. Then, I had very little work to do at dinner time on Monday. Have I mentioned how much I try not to actually cook at dinner time? At that time, I always have at least one kid that wants my attention, I feel like I am still trying to get all my stuff in the door, and I want to spend time with my family. So, when it was dinner time, all I had to do was heat the muffins in the oven, while I quickly make some eggs and smoothie to go with them.

Ingredients

1 pound breakfast sausage, cooked and cut into small pieces

3 cups full-fat coconut milk or full-fat milk of choice*

8 tablespoons white vinegar*

4 cups cassava flour

8 tablespoons coconut sugar

4 teaspoons baking powder

2 teaspoon baking soda

2 teaspoon salt

4 eggs

8 tablespoons grass-fed butter, melted

2 teaspoon vanilla

*Note: For the milk and vinegar, you can also substitute buttermilk or just use milk of choice and skip the vinegar.

Directions

Cook your sausage in the oven or in a skillet. Once cooked, break it into crumbles. I baked patties in the oven at 350 F for 20 minutes, and then, cut the patties into crumbles. I like this way because then I don’t have to watch a skillet.

Preheat your oven to 400 F.

Add the vinegar and milk together. Then, let them sit for 5 minutes.

Add all ingredients into a blender except for the sausage.

Blend ingredients until smooth.

Remove the blade from the blender, and mix in the sausage crumbles until they are evenly incorporated.